Cheesy Broccoli Bake
Source of Recipe
Mastercook
List of Ingredients
1 cup water
2 pounds broccoli -- fresh
1/2 teaspoon salt
1/4 cup onion -- chopped
1/4 pound mushrooms -- sliced
2 tablespoons butter -- melted
8 ounces water chestnuts -- sliced, drained
1/2 pound Velveeta cheese -- cubed
1 can cream of mushroom soup
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 cup cheddar or Colby cheese -- shredded
Recipe
Cut broccoli into 1 inch peices and cook 5 to 8 minutes in salted water. Drain well. Saute onion, celery and mushrooms in butter; drain. Stir together mushroom mixture, broccoli and water chestnuts; set aside. Combine Velveeta cheese and soup; cook over low heat, stirring unti lcheese melts. Add garlic salt and pepper. Pour over broccoli mixture and spoon into a greased 2 quart casserole. Bake at 350 for 25 minutes; sprinkle with grated cheese and bake an additional five minutes.
Note: This is really good and is worth the number of pans, however, I have also successfully made this using only one pan. I use an ovenproop/stove top casserole and saute the vegetables. The broccoli is placed atop and then steamed for about 5 minutes. about 3 tablespoons of water may be added, if desired. The remaining ingredients are added and the container covered for another 5-8 minutes to allow the cheese to soften. Remove cover and stir gently to blend cheese and soup with other ingredients. Place in preheated oven to bake as directed. I actually think this method of preparation is better as the broccoli does not get overcooked and the sauce seems to be creamier.
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